Mexican Rice & Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box (4 cups dry) uncooked Instant Whole Grain Brown Rice1 can Rotel, original1 can Bush's Black Bean, reduced sodium1 cup Black Beans (rehydrated from dry)1 cup Dark Red Kidney Beans (rehydrated from dry)1 ear Sweet Corn3 cloves Garlic, slivered1 small Tomato, diced1 cup Kraft Shredded 2% Mexican Four Cheese blend
Combine all ingredients in a large casserole dish, except cheese. Add 20 oz water.
Cover dish tightly and bake for 90 minutes at 375 F. Remove lid, top with cheese, and broil until cheese is brown and bubbly.
Optional toppings- sour cream, chives, olives, jalepenos.
Serving Size: Makes 8 hefty servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNJORDAN81.
Cover dish tightly and bake for 90 minutes at 375 F. Remove lid, top with cheese, and broil until cheese is brown and bubbly.
Optional toppings- sour cream, chives, olives, jalepenos.
Serving Size: Makes 8 hefty servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNJORDAN81.
Nutritional Info Amount Per Serving
- Calories: 324.9
- Total Fat: 4.1 g
- Cholesterol: 7.5 mg
- Sodium: 342.2 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 8.9 g
- Protein: 14.2 g
Member Reviews